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This recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.
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A touch of the Hawaiian Islands highlights this sweet zucchini-nut bread. No spices are called for; the rich sweetness of pineapple and raisins provide ample interest.
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Rich lemon filling makes up the center of a decadent tart with a golden-brown shortbread crust.
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This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
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You can get a moist chocolate cake with applesauce, sweetened condensed milk, and buttermilk baking mix using this recipe.
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These gluten-free sandwich cookie treats are very popular in Latin cultures, simply made with cornstarch and filled with dulce de leche.
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A cream cheese and pineapple filling is spread in the bottom of an unbaked pie shell, then sprinkled with pecans which are covered with a mixture of corn syrup, sugar and eggs in this layered fruit and nut dessert.
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Peanut butter-flavored biscotti dipped in chocolate are perfect for having with coffee.
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A big cylinder of meringue is topped with a cream cheese and marshmallow layer before being finished with a cherry and strawberry topping.
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Pistachios add a delicious and flavorful crunch to these lemony slices of zucchini bread.
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A Jamaican cake loaded with fresh ginger and baked in a 9 inch Bundt pan.
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We love chocolate chip cookies at our house, and these are especially good!! I use a 1 inch scoop to form the cookies.